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430 79th Street Brooklyn, NY 11209

Traditional Greek Recipe: Dry Beans in the oven “plaki”

Ingredients (Serves 6)

1-400 g pack dry beans Gigantes-Elefantes Arosis (available at Greek Specialty Stores)

4 medium-sized onions (ideally Vidalia) - 2 chopped and 2 sliced into rings

1 cup of olive oil

2 cups of fresh chopped tomatoes + 1 can of diced or crushed tomatoes

3 cups chopped celery



Parsley (ideally fresh)

Cilantro and/or marjoram (optional)


Preheat oven to 400 degrees F.

Place the dry beans in a big bowl and add plenty of water to cover them; allowing enough room and water for them to absorb the water and expand.  Let them soak for about 10-12 hours.  After soaking, remove all the floating beans.  Drain and rinse well with water; set aside. 

Boil the beans in a pot with lots of water, until the beans are really soft.  Meanwhile, stew the chopped onions in 1/3 cup of oil; add the tomatoes, celery, salt, pepper, parsley and a little water from the cooked beans.  Bring the sauce to the boil, and reduce to a simmer for 6 minutes.  Place the cooked and drained beans in a baking pan, pour the sauce on the beans, top with the onion rings and pour the remaining 2/3 cup of oil on top.  Put it in the preheated oven for about 40 minutes. 

When cooked, let cool for 15 minutes before serving. 

TASTE WITH: Olives, smoked or salted fish, various pickles, feta cheese

TO BE SERVED: As a main dish or starter “mezes”

Great source of protein & fiber! 

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